ŞENGÜL, M. And ÇAKMAKÇI, S. 2004. The last condition of microorganism content of Tulum cheeses marketing in Turkey. International Dairy Symposium Recent Developments in Dairy Science and Technology , (Isparta, Turkey), 96-99.

ŞENGÜL, M., & ÇAKMAKÇI, S., (2004). The last condition of microorganism content of Tulum cheeses marketing in Turkey . International Dairy Symposium Recent Developments in Dairy Science and Technology (pp.96-99). Isparta, Turkey

ŞENGÜL, Mustafa, And Songül ÇAKMAKÇI. "The last condition of microorganism content of Tulum cheeses marketing in Turkey," International Dairy Symposium Recent Developments in Dairy Science and Technology, Isparta, Turkey, 2004

ŞENGÜL, Mustafa And ÇAKMAKÇI, Songül. "The last condition of microorganism content of Tulum cheeses marketing in Turkey." International Dairy Symposium Recent Developments in Dairy Science and Technology , Isparta, Turkey, pp.96-99, 2004

ŞENGÜL, M. And ÇAKMAKÇI, S. (2004) . "The last condition of microorganism content of Tulum cheeses marketing in Turkey." International Dairy Symposium Recent Developments in Dairy Science and Technology , Isparta, Turkey, pp.96-99.

@conferencepaper{conferencepaper, author={Mustafa ŞENGÜL And author={Songül ÇAKMAKÇI}, title={The last condition of microorganism content of Tulum cheeses marketing in Turkey}, congress name={International Dairy Symposium Recent Developments in Dairy Science and Technology}, city={Isparta}, country={Turkey}, year={2004}, pages={96-99} }